Auberge Roast Chicken Rillettes With Armagnac, Thym

Name: Auberge Roast Chicken Rillettes With Armagnac, Thyme And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 -5 lb) whole chickens, cut into quarters; 1 tablespoon chopped fresh thyme leave; 4 garlic cloves, peeled and crushed; 1 shallot, peeled and diced; 1/2 teaspoon quatre-epices or 1/2 teaspoon rabelais seasoning; 1/2 teaspoon ground mace; 12 black peppercorns; 8 fluid ounces dry white wine; 1 teaspoon salt; 2 tablespoons armagnac; extra duck fat or goose fat, melted

Servings: persons

1 (4 -5 lb) whole chickens, cut into quarters
1 tablespoon chopped fresh thyme leave
4 garlic cloves, peeled and crushed
1 shallot, peeled and diced
1/2 teaspoon quatre-epices or 1/2 teaspoon rabelais seasoning
1/2 teaspoon ground mace
12 black peppercorns
8 fluid ounces dry white wine
1 teaspoon salt
2 tablespoons armagnac
extra duck fat or goose fat, melted

1
Pre-heat the oven to gas mark 6, 400u00b0F (200u00b0C).
2
Begin by placing the chicken joints on a rack in a shallow roasting tin, pierce them with a skewer, sprinkle salt on the skins then place them on a high shelf of the oven and leave them for 1 hour to cook. Then remove them from the oven and drain off all the fat from the roasting tin into a bowl.
3
Now place the chicken joints in a solid flameproof casserole or saucepan, and sprinkle in the thyme, mace, quatre epices, chopped shallots and garlic. Then use a pestle and mortar to crush the peppercorns coarsely, and add these as well.
4
Next pour in the wine, bring everything up to simmering point, then turn the heat right down to the gentlest simmer possible and leave it like that for 2 hours.
5
After that, pour off all the liquid into a bowl, stir in the armagnac and reserve it; have the terrine, loaf tin, or small ramekin dishes ready.
6
Take a quarter of chicken, place it on a board, and simply strip away the skin and bones, which will part very easily from the flesh. Then, using either two forks or just your hands, shred the pieces of chicken flesh as finely as possible, and pack them into the terrine or ramekin dishes.
7
When you have repeated this with the other chicken quarters, press all the shreds of meat down very firmly into the terrine or ramekins, then pour in all the cooking juices with the armagnac, (there's no need to strain them).
8
Melt a little duck or goose fat and pour it over the top to seal the rillettes - it will solidify as it cools.
9
Lastly, decorate the surface with the thyme, bay leaves, and peppercorns - pressing into the duck or goose fat. Then as soon as it's cool put a lid on the terrine or cover with foil and place in the fridge until needed. You can make it well in advance as it will keep for about five to seven days.
10
Serve with hot buttered triangles of toast and cornichons -- or a confit d'oignons -- and salad leaves!

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (4 -5 lb) whole chickens, cut into quarters, 1 tablespoon chopped fresh thyme leave, 4 garlic cloves, peeled and crushed, 1 shallot, peeled and diced, and more.

Yes, Auberge Roast Chicken Rillettes With Armagnac, Thyme And Garlic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Auberge Roast Chicken Rillettes With Armagnac, Thyme And Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions